Kids will love this healthy breakfast riff on a classic sundae. We replace the ice cream with good-for-you Greek yogurt topped with fresh berries and a few chocolate chips; it's all served in an edible granola bowl for extra fun.
Nutrition per serving may change if servings are adjusted.
1½ cups old-fashioned rolled oats
¼ cup almond butter
3 tablespoons honey or maple syrup, divided
1 large egg white
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups low-fat plain Greek yogurt
6 medium strawberries, hulled
6 teaspoons mini chocolate chips
Preheat oven to 350°F. Coat a jumbo muffin pan with cooking spray.
Thoroughly stir oats, almond butter, 2 tablespoons honey (or maple syrup), egg white, cinnamon and salt together in a medium bowl. Using wet fingers, press about ¼ cup of the oat mixture into each muffin cup, covering the bottoms and halfway up the sides. Bake until browned on the edges, 12 to 17 minutes. Cool in the muffin pan for 10 minutes, then remove to a rack to cool completely.
Meanwhile, stir yogurt and the remaining 1 tablespoon honey (or maple syrup) together in a medium bowl. Spoon ¼ cup of the yogurt mixture into each granola cup. Slice a strawberry over each granola cup and sprinkle with 1 teaspoon chocolate chips.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
To make ahead: Prepare through Step 2 and store in an airtight container at room temperature for up to 2 days.
Serving size: 1 granola cup with generous ¼ cup filling
241 calories;10 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 11 g protein; 21 mcg folate; 6 mg cholesterol; 15 g sugars; 9 g added sugars; 31 IU vitamin A; 10 mg vitamin C; 111 mg calcium; 1 mg iron; 150 mg sodium; 210 mg potassium
Carbohydrate Servings: 2
Exchanges: 1½ fat, 1 starch, ½ other carbohydrate, ½ reduced-fat dairy